THAI TEA
I first tried this tea in a Thai restaurant in London and immediately fell in love. In 2023, I had the joy of visiting Thailand, where I had plenty of excuses to have this delicious drink. Now this recipe does require a *specialty* purchase of authentic Thai tea leaves, but a single bag goes a long way and is relatively inexpensive. I like to make a big batch to keep in the fridge, so the taste of this sweet, refreshing drink is only minutes away.
INGREDIENTS
Serves 5
For the base
60g Thai tea leaves (I use the ChaTraMue brand)
1L hot water, from a recently boiled kettle
50g caster sugar
Pinch of salt
Per serving
1tbsp sweetened condensed milk
Ice
3tbsp evaporated milk
METHOD
1
Pour the hot water over the tea leaves, and leave to steep for 5 minutes.
2
Strain the tea through a fine mesh sieve. Stir in the sugar and salt, then allow to cool to room temperature. Once cooled, store in the fridge in an airtight container for up to 1 week.
3
When ready to serve, pour around 200ml of the tea into a serving glass. Stir in the condensed milk. Top up with ice, and a splash of evaporated milk. Serve!
Serving Suggestion
Why not prepare a big pitcher of this for a brunch dinner party?
icheffedit Tip #2
I have tried making this with coconut condensed milk, and found it has a tendency to split. However, it does work well topped up with oat milk instead of evaporated milk, so feel free to use this for a dairy free version.